6 Kebab Recipes Perfect for Grilling (2024)

1 14-oz package extra-firm tofu, cut into 12 cubes

2 fresh limes, juiced

2 tbsp extra-virgin olive oil

1 tsp chili powder

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 tbsp fresh cilantro, finely chopped (optional)

1 summer squash, cut into large cubes

1 cup cherry tomatoes

1 cup baby portobello mushrooms

1 small yellow onion, cut into large cubes

1

Place 2 paper towels on a plate and top with tofu. Place 2 more paper towels on top of tofu and top with another plate to add weight. Microwave for 2 minutes to help remove some of the moisture from tofu.

2

In a medium bowl, combine lime juice, olive oil, chili powder, salt, pepper, and cilantro, if desired. Whisk together lightly.

3

Generously grease the grill, then preheat to medium.

4

Evenly divide tofu, squash, tomatoes, mushrooms, and onion among 4 large (or 6 medium) skewers. Lightly brush with the marinade on all sides.

5

Grill until tofu begins to brown and vegetables are tender, about 7–10 minutes, turning halfway through. Brush with marinade regularly while cooking.

Nutrition Facts

1 cup plain, low-fat Greek yogurt

1½ tbsp honey

¾ tsp pure vanilla extract

¼ tsp ground cinnamon

6 cups assorted fruit (such as bananas, peaches, fresh pineapple, fresh clementines, strawberries, or fresh figs)

1

In a medium bowl, combine yogurt, honey, vanilla, and cinnamon. Lightly mix to combine.

2

Evenly divide fruit among 8 skewers. Generously grease the grill, if desired, and preheat it to medium. Grill fruit skewers, turning every few minutes, until lightly browned on all sides.

3

Serve with yogurt dip.

Nutrition Facts

⅔ cup plain nonfat Greek yogurt

2 tsp ground cumin

2 tsp ground turmeric

2 tsp ground cinnamon

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

4 Persian cucumbers, thinly sliced lengthwise

3 medium fresh tomatoes, thinly sliced

4 small fresh radishes, whole or thinly sliced (per your preference)

2 tbsp white wine vinegar

2 tbsp extra-virgin olive oil

1

In a mixing bowl, combine yogurt, cumin, turmeric, cinnamon, salt, and pepper. Gently mix together.

2

Add chicken to bowl and gently stir to evenly coat. Marinate in the refrigerator for at least 30 minutes. Just before removing chicken from refrigerator, lightly grease the grill and preheat it to medium.

3

Evenly divide chicken pieces among 4 large skewers and grill until chicken reaches an internal temperature of 165 degrees F, about 10 minutes, turning halfway through.

4

Place cucumbers, tomatoes, and radishes in a serving bowl. Top with vinegar and oil and stir to evenly coat vegetables. Serve alongside chicken skewers.

Nutrition Facts

Amount per serving

¼ cup extra-virgin olive oil

¼ cup fresh or bottled lemon juice

2 cloves garlic, minced

2 tbsp Dijon mustard

¼ tsp dried basil

¼ tsp dried oregano

½ tsp kosher salt

½ tsp freshly ground black pepper

1 red onion, cut into 1-inch pieces

1 small head fresh cauliflower, cut into florets

2 cups whole white button mushrooms

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1

Lightly grease and preheatgrill to medium.

2

In a medium bowl, combine olive oil, lemon juice, garlic, mustard, basil, oregano, salt, and pepper. Whisk together lightly.

3

Place vegetables on a baking sheet and drizzle marinade evenly over them. Toss gently to coat and thread onto skewers.

4

Grill until vegetables are tender and lightly browned, about 5–7 minutes, turning halfway through.

Nutrition Facts

3 cloves garlic, minced

2 fresh limes, juiced

3 tbsp extra-virgin olive oil

½ tsp ground cumin

¼ tsp ground paprika

½ tsp kosher salt

¼ tsp freshly ground black pepper

1½ lb raw jumbo shrimp, peeled and deveined

1

In a plastic bag, combine garlic, lime juice, olive oil, cumin, paprika, salt, and pepper.

2

Divide shrimp evenly among 6 skewers. Add shrimp skewers to the plastic bag and marinate in the refrigerator for 30 minutes.

3

Lightly oil grill and preheatto medium.

4

Grill shrimp, with grill covered, and cook until opaque, about 2 minutes per side.

Nutrition Facts

To make these shrimp keto-friendly, serve them atop a sliced avocado.

To make these shrimp keto-friendly, serve them atop a sliced avocado.

1 lb chicken tenderloins, cut into 1" pieces

¼ cup extra-virgin olive oil, divided

1 fresh lemon, juiced, divided

3 cloves garlic (2 minced and 1 grated)

½ tsp ground cumin

¼ tsp ground turmeric

¾ tsp kosher salt, divided

¼ tsp freshly ground black pepper

1 cup plain, low-fat Greek yogurt

1 tbsp fresh dill, finely chopped

½ cup grated cucumber

1

To a large zip-close bag, add chicken, 3 tbspolive oil, all but 1 tbsp of lemon juice, minced garlic, cumin, turmeric, ½ tsp kosher salt, and pepper. Close bag and mix with your hands until chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes.

2

In a mixing bowl, combine the remaining 1 tbsp of olive oil and 1 tbsp lemon juice, grated garlic, the remaining ¼ tsp kosher salt, yogurt, and dill. Stir to combine.

3

Place cucumber in a clean kitchen towel or several paper towels and squeezetightly to remove any excess moisture. Gently stir it into yogurt mixture. Set tzatziki sauce aside until serving.

4

Generously oil the grill and preheat it to medium.

5

Evenly divide chicken pieces among 4 skewers. Grill until chicken reaches an internal temperature of 165 degrees F, about 10–15 minutes, turning halfway through. Serve with tzatziki sauce.

Nutrition Facts

Amount per serving

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.